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Garlic Herb Chicken with Mashed Potatoes and Glazed Carrots

A delightful meal that combines juicy chicken, creamy mashed potatoes, and sweet glazed carrots, perfect for family gatherings or cozy nights in.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 650
Ingredients Method Notes

Ingredients
  

For the chicken
  • 4 pieces boneless, skinless chicken breasts
  • 3 tablespoons olive oil, divided
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried Italian herbs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
For the mashed potatoes
  • 4 large russet potatoes, peeled and cut into 2–3 inch chunks
  • 4 tablespoons butter
  • 1/2 cup whole milk, warmed
  • 2 ounces cream cheese optional
For the glazed carrots
  • 1 pound carrots, peeled and sliced in half if large
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 tablespoon honey
  • 1 clove garlic, grated
  • 1 shallot, minced
For the pan sauce
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1/2 cup chicken stock
  • 2 tablespoons cold butter

Method
 

Preparation
  1. Add the peeled and chunked potatoes to a pot of cold salted water. Bring to a boil and cook until fork-tender, about 15 minutes. Drain, return to the hot pot for 1–2 minutes to steam off excess moisture, and cover.
  2. Preheat your oven to 425°F.
  3. Toss the peeled and sliced carrots with olive oil, salt, and pepper on a parchment-lined baking sheet.
Cooking
  1. Roast the carrots for 25–35 minutes or until tender and lightly caramelized.
  2. Melt butter with honey and grated garlic in a small pan until bubbly, then pour over carrots.
  3. Pat the chicken breasts dry and season with salt, pepper, garlic, thyme, and/or Italian herbs, rubbing in with olive oil.
  4. Heat oil in a large skillet over medium-high heat and sear the chicken for 5–6 minutes per side until golden brown and cooked through.
  5. Transfer the seared chicken to a plate and tent with foil.
  6. In the same skillet, sauté minced shallot and remaining garlic over medium heat for 1–2 minutes.
  7. Deglaze with white wine, scraping browned bits, and simmer for 2–3 minutes.
  8. Add chicken stock and simmer until the sauce thickens slightly; whisk in cold butter off the heat.
  9. Mash cooked potatoes to desired consistency; mix in warmed butter, cream cheese, and milk until smooth.

Notes

For extra flavor, marinate the chicken in olive oil, garlic, and herbs for an hour before cooking. Store leftovers in airtight containers for up to three days in the refrigerator or freeze for up to three months.